- 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
- 1 tbsp vegetable oil
- 1 large brown onion, finely chopped
- 2 tsp cumin seeds
- 1 star anise
- 2 tsp sea salt, plus extra if desired
- 2 large garlic cloves, crushed
- 4cm/1½in piece fresh root ginger, peeled and finely grated
- ½ chilli, finely chopped, plus extra if desired
- 1½ tsp garam masala
- 1 tsp turmeric
- few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)
- 50g/1¾oz unsalted butter
- 1 small head of cauliflower, cut into small florets
Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.
Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft.
Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.
Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes.
Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.
Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.
Remove the star anise and garnish with the coriander leaves just before serving.